Tag: beef
Lebanese-Style Strip Steak
Lebanese-Style Strip Steak
The Lebanese marinade for the steak is very similar to what is used for shawarma. The steak requires only an hour of marinating and less than 10 minutes to cook. Ribeye, top sirloin, filet mignon, and flank steak are all suitable choices to use if you don’t want a strip steak. If you prefer to grill the steaks, they will require the same cooking time of 4 minutes a side for medium rare. Let the steak rest for 10 minutes before serving.
Equipment
- food processor
Ingredients
- 12-16 oz strip loin steak 1 1/4” thick
- 1/4 small onion finely chopped
- 1 tsp ground coriander
- 1/2 tsp allspice
- 1/2 tsp black pepper
- 1/2 tbsp sumac
- 2 tbsp red wine vinegar
- salt to taste
- 2 tbsp olive oil
Instructions
- Place all of the marinade ingredients in a food processor. Pulse until smooth.
- Marinate the steak for 1 hour.
- Heat up cooking oil in a cast iron skillet over high heat. Place the strip steak in the skillet.
- Cook the steak for 4 minutes a side. Let the steak rest for 10 minutes before serving.
Macaroni Bechamel
Macaroni Bechamel
Egyptian-style macaroni bechamel is influenced by the the Greek version that we know as pastitsio. With Greece being across the Mediterranean Sea from Egypt, it makes complete sense. This ultimate comfort food consists of macaroni tossed with a bechamel sauce. It is layered in a baking dish, with the center being a tomatoey ground beef layer. The whole dish is topped with more bechamel and is then baked in the oven.
Ingredients
Pasta
- 1 lb macaroni prepared according to package directions
- 2 tbsp vegetable oil
- 1 medium onion diced
- 1 lb ground beef
- 3 tbsp tomato paste
- 1 tsp chili powder
- salt and pepper to taste
Bechamel
- 4 tbsp butter
- 4 tbsp flour
- 2 1/2 cup heavy cream
- 1/2 tsp thyme
- 1/4 tsp nutmeg
- 1 large egg beaten
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 5 minutes.
- Add in the ground beef and brown for 8 minutes.
- Mix in the tomato paste and chili powder. Cook for 4 more minutes. Season with salt and pepper. Set aside.
- Melt butter in a pot over medium heat. Whisk in the flour and cook for 2 minutes.
- Pour in the heavy cream. Whisk away any lumps of flour.
- Season with thyme, nutmeg, salt, and pepper. Cook for 5 minutes until the bechamel thickens. Take off the heat. Whisk in the beaten egg. Set aside.
- Mix half of the bechamel with the cooked macaroni.
- Preheat the oven to 350 degrees. Grease a 9”x13” baking dish. Pour in half of the macaroni.
- Spread the ground beef evenly over the top.
- Place the rest of the macaroni over the top.
- Pour the rest of the bechamel over the macaroni.
- Bake for 30 minutes. Let rest for 15 minutes before serving.
Braised Beef Shanks (Instant Pot)
Braised Beef Shank (Instant Pot)
Chilled sliced beef shanks is a popular Taiwanese appetizer. You can find whole boneless shank meat at every Asian, usually labeled as whole beef muscle. Since beef shank meat is extremely tough, it will take some time to cook. Using an Instant Pot pressure cook drastically cuts down the cooking time from 4-5 hours if braising on the stovetop to around 100 minutes. Once the beef shanks are finished, they will need to completely cool, then chill in the refrigerator overnight. The shank meat is served cold, thinly sliced with a drizzle of sesame oil and a few sprigs of cilantro.
Equipment
- Instant Pot pressure cooker
Ingredients
- 1 tbsp vegetable oil
- 3 green onions chopped
- 3” ginger sliced
- 1 1/2 lbs whole boneless beef shank meat
- 1/2 cup light soy sauce
- 2 tbsp dark mushroom soy sauce
- 1/2 cup shaoxing cooking wine
- 2 tbsp rock sugar
- 1/2 tsp 5 spice powder
- 2 star anise
- water
Garnish
- sesame oil
- cilantro
Instructions
- Turn your Instant Pot setting to sauté on high heat. Heat up the cooking oil. Sauté the green onions, ginger, and star anise for 2 minutes.
- Add in the beef shanks, soy sauces, cooking wine, rock sugar, and 5 spice powder. Pour in enough water to cover the beef shanks. Place the cover on the pressure cooker. Set the function to pressure cook on high for 100 minutes. Push start.
- Release the pressure from the Instant Pot.
- Remove the beef shanks from the pressure cooker and let completely cool. Place in the refrigerator overnight.
- When ready to serve, thinly slice the beef shanks.
